A classic Brazilian farofa, golden and crispy, flavored with bacon, onion, garlic, and butter. It perfectly accompanies black beans, grilled meats, rice, or a feijoada.
Ingredients
- 300 g toasted cassava flour
- 120 g smoked bacon lardons
- 40 g unsalted butter
- 1 tbsp neutral oil
- 1 piece yellow onion
- 2 cloves garlic
- 0.25 bunches flat-leaf parsley
- to taste fine salt
- to taste ground black pepper
Method
- Peel and finely mince the onion, mince the garlic, then pick and chop the parsley; keep everything within reach because the cooking goes fast.
- Heat a large dry skillet over medium heat, add the lardons with the oil, and let them render until they are golden, glossy, and slightly crispy.
- Add the onion to the rendered fat and sauté, stirring, until it becomes soft, translucent, and smells sweetly fragrant.
- Stir in the garlic briefly, just long enough to release its aroma without browning, as it would become bitter.
- Add the butter and let it foam around the aromatics; as soon as it smells lightly nutty, lower the heat a little.
- Sprinkle in the toasted cassava flour, then stir constantly to coat it in the flavored fat and prevent lumps.
- Continue to stir until you achieve a dry, sandy, and golden texture, with grains that separate easily and crisp up under the spatula.
- Taste, adjust the salt and pepper, then turn off the heat and add the parsley to retain its freshness.
- Serve hot or warm, in a bowl or directly as a side dish for a stew, rice, black beans, or grilled meat.
Nutrition
Per serving
- Energy
- 450.8 kcal
- Protein
- 8.98 g
- Carbohydrate
- 66.54 g
- Fat
- 16.99 g
- Fibre
- 3.37 g
- Calcium
- 11.11 mg
- Iron
- 0.23 mg
- Magnesium
- 6.6 mg
